Drinks From the Past for the Future

Month: February 2015

Just because it looked pretty in the picture, I decided to make the Japalac Cocktail: Juice of 1/4 orange 0.75 ounce dry vermouth 0.75 ounce rye whiskey 1 teaspoon raspberry syrup Combine in an iced cocktail shaker, and shake and…

After three long months, I was finally able to make an authentic Picon Punch: 1.0 teaspoon real pomegranate grenadine 2.5 ounces Amer Picon Soda Water 1.0 ounce brandy Fill a collins glass with crushed ice. Add the real pomegranate grenadine…

I was looking for some sort of drink for Valentine’s Day when I found the Honeymoon Cocktail: 2.0 ounces Calvados 0.5 ounce Bénédictine 0.5 ounce orange curaçao 0.5 ounce lemon juice Shake in an iced cocktail shaker, and strain into…

Usually cocktails call for a dash or two of bitters, and not the large amount as in the Calvados Cocktail: 1.50 ounces Calvados 1.50 ounce orange juice 0.75 ounce Cointreau 0.75 ounce orange bitters Shake in an iced cocktail shaker,…

When Bond, James Bond, walks into a bar, he is known to order The Vesper: 3.0 ounces gin 1.0 ounce vodka 0.5 ounce Lillet Blanc Shake in an iced cocktail shaker. Strain into a stemmed cocktail glass. Twist a large…

I had heard that a lot of old cocktail recipes included eggs, and this is the first I’ve ever made, The Delicious Sour: 2.0 ounces applejack 2.0 ounces peach flavored brandy juice of one fresh lime (1 to 1.5 ounces)…

While the majority of cocktails I’ve made so far are based on rye or gin, in the early “archaic” age of cocktails the default spirit was rum, as in the Knickerbocker á la Monsieur: 2.0 ounces Virgin Islands rum 0.5…

Several of the recipes in the book require a spirit called Amer Picon. They don’t make it anymore so I had to locate a recipe online: 3.00 bottles Amaro Ramazzotti 7.50 cups orange tincture 0.75 bottle Stirrings Blood Orange bitters…